Eggplant Parmigiana (Melanzane alla Parmigiana)

Ingredients

• 1 medium Eggplant
• 1/2 tsp Salt
• 2 tbsp Olive oil
• 3/4 cup Marinara sauce
• 6 oz Mozzarella
• 1/4 cup Parmesan
• 1/2 cup Breadcrumbs
• 1 Egg
• 1/4 cup All-purpose flour
• 1/4 tsp Black pepper

Instructions

1. 1

   Prep (35 min): Heat oven to 425°F (220°C). Slice eggplant into 1/2-inch (1.25 cm) rounds. Sprinkle with salt and let sit 10 minutes, then pat dry with paper towels.

2. 2

   Prep (35 min): Set up breading stations: flour in one bowl, beaten egg in a second, breadcrumbs mixed with black pepper in a third. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs.

3. 3

   Cook (60 min): Heat olive oil in a large skillet over medium-high. Brown eggplant slices in batches until golden, about 2–3 minutes per side. Transfer to a baking dish.

4. 4

   Cook (60 min): Spread a thin layer of marinara on the bottom. Layer eggplant, marinara, mozzarella, and a sprinkle of parmesan. Repeat to use all ingredients, finishing with marinara and mozzarella/parmesan on top.

5. 5

   Cook (60 min): Bake 35 minutes until bubbling. Rest 10–15 minutes before slicing for clean portions.